Tomato and Chilli Mussels

• 750 g fresh mussels
• 12 cup water
• 12 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 (400 g) can diced tomatoes
• 1 chili, finely chopped
• 1 tablespoon chopped fresh basil leaf (and extra to garnish)
• 12 teaspoon sugar (optional)
• 12 cup white wine
• sea salt and black pepper
• crusty bread, to serve

1. Rinse the mussels and pull off the beard.
2. (If any are open, tap them firmly and close them.
3. If they don't close, throw them out).
4. In a saucepan, saute the garlic in olive oil for 2 minutes over low to medium heat.
5. Add the tomato paste and stir for a further 2 minutes.
6. Keep stirring so the tomato paste doesn't burn.
7. Add the tomatoes, chilli, basil, sugar, white wine, salt and pepper to taste.
8. Reduce heat and simmer for 15 minutes.
9. While the sauce is simmering, place the mussels into a wide, heavy-based pan with 1/2 cup of cold water.
10. Cover and cook for approximately 5-7 minutes, gently shaking the pan now and then.
11. When the mussels have opened, add them to the sauce and allow to warm through.
12. (If some haven't opened that's actually okay - throw them in too.
13. ).
14. Turn off the heat and garnish with additional fresh basil, if you like.
15. Serve with crusty bread.

fresh mussels, water, olive oil, garlic, tomato paste, tomatoes, chili, fresh basil leaf, sugar, white wine, salt, crusty bread

Taken from www.food.com/recipe/tomato-and-chilli-mussels-507520 (may not work)